Description
This gluten-free Vegetarian Shepherd’s Pie is hearty, flavorful, and comforting — made with shallots, garlic, leeks, carrots, mushrooms, tomato paste, and dried thyme in a rich vegetarian stock. A perfect one-pan meal for any night of the week!
Ingredients
Scale
- 2 tablespoons olive oil
- 4 garlic cloves, roughly chopped
- 1-2 medium shallots, small diced
- 1 teaspoon each sea salt and ground black pepper
- 1 heaping tablespoon dried thyme
- 3 medium carrots, small diced
- 1 leek, cleaned and thinly sliced
- 16 oz. baby bella mushrooms, roughly chopped
- 1 cup butternut squash, small diced
- 1 cup lentils (I used brown lentils)
- 1 tablespoon tomato paste
- 1 tablespoon tapioca powder (arrowroot or gluten free flour blend)
- 5 cups vegetable stock
- 1/4 cup Worchestershire sauce
- 1/4 cup fresh parsley, chopped
Instructions
- Heat your cast iron enameled pot over medium heat. Swirl the olive oil around.
- Saute the garlic, shallots, salt, pepper and thyme for 2 minutes. Stirring occasionally.
- Add in the carrots, leek, mushrooms, butternut squash and lentils. Stir to combine and saute for 2-4 minutes or until the mushrooms are softened – stir occasionally.
- Add in the tomato paste and stir to combine. Cook for 1 minutes.
- Turn the heat to medium/low. Sprinkle in the tapioca powder and stir to combine so you don’t see it anymore.
- Pour in 1/2 (around 3 cups) of the vegetable stock. Stir and bring to a simmer. Add in the remaining stock and place a lid on the pot. Turn the heat to low and cook for 6-8 minutes or until the lentils are tender (but not over cooked) and most of the liquid is absorbed.
- Remove the lid and turn the heat off. Stir in the Worchestershire sauce and fresh parsley. Let sit for 5 minutes before serving. Enjoy.
- Prep Time: 10
- Cook Time: 30
- Category: vegetarian
- Method: stove-top
- Cuisine: vegetarian